Regularly including broccoli and cauliflower in your diet may reduce or prevent certain diseases such cancer, heart disease and hypertension, and it may help lower cholesterol.
Navy beans are a low fat, protein-rich starchy vegetable, full of vitamins, minerals and an excellent source of dietary fiber. Both navy beans and green beans are good sources of antioxidants, which may protect against chronic disease.
Steaming carrots can help retain their water-soluble vitamins as boiling vegetables in water can cause nutrients to leach out. Carrots are an excellent source of vitamin A, which helps maintain vision. One carrot provides more than 200% of your daily value for Vitamin A.
Spring is the time to enjoy asparagus at its finest. Look for firm stalks, with the buds still tight. Asparagus is incredibly versatile in that it can be grilled, roasted, steamed, or blanched as in this recipe or for a surprise addition to a veggie tray. Cook more than you need for a meal… there are always uses for leftovers.
April is the month for too-many hard cooked eggs! Try this lighter version of deviled eggs for a guilt free way to enjoy them. Eggs are a complete protein, and the addition of cottage cheese offsets the fat in the mayo while adding some creaminess. Check out the EatingWell website for the rave reviews!
This recipe is a lightened-up version of a holiday favorite. It would also make a great addition to a Mexican meal with a dollop of salsa and a side of black beans. If you can’t find no-salt-added whole kernel corn, you can substitute thawed and drained frozen corn.
This covered dish favorite can be made a day ahead of time, with the dressing added up to an hour before serving. Avocados are good sources of heart-healthy fats, and since this recipe only calls for half, try doubling the dressing and using the extra dressing on grilled vegetables. The acid in the dressing will keep the avocado from browning the way it would if left wrapped in the refrigerator.